Katie Parla on Muck Rack

Katie Parla

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Rome
As seen in: Jornal Extra, The New York Times, Yahoo Life, Financial Times, The Guardian, Yahoo Canada, Los Angeles Times, The Wall Street Journal, Good Food, New York Magazine and
I write about foods & drinks & the people who make them. GOLA podcast. Pasta column for @SaveurMag. FOOD OF THE ITALIAN ISLANDS cookbook out now!
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Articles

Where to find Rome’s last truly authentic wine taverns

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By Katie Parla Verified
| Financial Times Verified
This article is part of FT Globetrotter’s guide to Rome Rome’s old-school enoteche — its traditional wine bars — are practically extinct.
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The Roman Way to Make Gnocchi di Patate

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By Katie Parla Verified
| Appetito Verified
Adapted from Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City It’s a myth that Romans don’t love rules—they’re obsessed with them, at least when it comes to food. Case in point: giovedì gnocchi. Thursday is gnocchi day, and everyone knows it. But not all gnocchi are created equal. These days, gnocchi di patate are often dense, gummy, and sticky, the result of industrial production and shortcuts.
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The Roman Classic: Gnocchi al Ragù

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By Katie Parla Verified
| Appetito Verified
Thursdays are gnocchi day in Rome, and if you’ve ever had a proper bowl of these potato dumplings in the Italian capital, you’ll understand why. They are dressed with heavy meat sauces— ragù, oxtail sauce, meat-roll sauce—that conspire with the gnocchi to fill your stomach and get you thinking you won’t need to eat another thing until the weekend.
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